Cakes Recipes - Upside-down Pear and Ginger Cake

Ingredients

• 900g pear halves, drained

• 120ml finely chopped stem ginger

• 120ml ginger syrup from the jar

• 175g self raising flour

• 2.5ml baking powder

• 5ml ground ginger

• 175g soft light brown sugar

• 175g butter, softened

• 3 eggs, lightly beaten

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Method:

1. Preheat the oven to 180.C/350"F/Gas4. Base-line and grease a deep 20cm/8in round cake tin.

2. Fill the hollow in each pear with half the chopped stem ginger. Arrange, flat-sides down, in the base of the cake tin, then spoon over half the ginger syrup.

3. Sift together the flour, baking powder and ground ginger. Stir in the sugar and butter, add the eggs and beat until creamy, 1- 2 minutes.

4. Spoon the mixture into the cake tin. Bake in the oven for 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake in the tin for 5 minutes. Turn out on to a wire rack, peel off the lining paper and leave to cool completely.

5. Add the reserved ginger to the pear halves and drizzle over the remaining syrup.